Brazilian Fried Rice

2-4 T olive oil
1 medium onion
2-4 cloves garlic
2 cups rice
4 1/2 cups water
salt

Finely chop onion and garlic and sautee in olive oil until clear. Take care not to burn garlic. Add rice and brown. It won't get toasty brown, but it will change color. Carefully add water, it will sizzle and make lots of noise! Bring to a boil. Add salt to taste and simmer covered until rice is tender and moisture is absorbed.

Aaron's grandmother is from Brazil and taught me how to make this. I don't use an exact recipe so hopefully what I have listed here is about right!

Black Bean Soup

2-4 T Olive Oil
1 onion
1-3 carrots
2 stalks celery
4 cloves garlic
2.5 t cumin
dash of cayenne pepper depending on taste
2 cans black beans
1 can diced tomatoes (I happened to have a 10 oz can with jalapeno, cilantro and lime)
4 cup water
3 chicken bouillon (or 2 cans chicken broth. For vegan, use vegetable broth)
3/4 cup rice

Sautee onion, carrot, celery and garlic in olive oil until onions are clear. Add cumin and cayenne pepper and sautee additional 5 minutes. Add beans with liquid and tomatoes. Add water and bouillon. Bring to a boil and simmer until veggies are tender. Remove 4 cups of soup and puree in blender. Add back to soup. Add rice. Return to boil and simmer until rice is tender. Top with fresh cilantro or dried, shredded cheddar cheese or sour cream and serve with corn bread or tortilla chips.

p.s. I am just making this the first time. I may have additions or changes to make.

Hamburger Buns

1 cup milk
1 cup water, divided
2 T butter
1T sugar
1 1/2 t salt
5 1/2 cups flour
2 1/4 t yeast
1 egg yolk
1T water
sesame seeds (optional)

Combine milk, 1/2 cup water, butter, sugar and salt. Bring to just to a boil. Remove from heat and leave to cool to lukewarm.

Proof yeast by combining remaining 1/2 cup of hot water with yeast and leave 10 minutes in a warm place.

In a large bowl mix flour, proofed yeast, and cooled liquids. Knead 8-10 minutes or until dough cleans the sides of the bowl (in a stand mixer under the dough hook.) Cover and let stand until double in bulk (about 1- 1 1/2 hours.)

Punch down dough and divide into 12 equal portions (slightly larger than a golf ball.) Make tight balls by pulling the dough tightly around and pinching it at the bottom. Place on greased baking sheet and let rest for a minute. Grease palms and flatten each ball until 3-4 inches wide. Rise until double in bulk.

Preheat oven to 400. Mix together egg yolk and tablespoon of water. Brush onto tops of rolls. If using sesame seeds sprinkle on top now.

Bake for 10 minutes, rotate racks if necessary and bake an additional 5-10 minutes or until nicely browned.

Roasted Potatoes and Carrots

6-8 medium potatoes
4-6 carrots
olive oil
garlic powder
salt
pepper
lemon pepper

Cut potatoes and carrots into chunks. Put into 13x9 pan and toss with olive oil to coat (approximately 1/8-1/4 cup.) Season with salt, pepper, garlic powder and lemon pepper to taste. Bake at 400 45 minutes or until vegetables are to desired tenderness.

Coleslaw

1 head cabbage
1-3 carrots
1/2 t sugar
1/3-1/2 cup mayonnaise (heaping wooden spoon)
vinegar
salt
pepper

Shred cabbage and carrots, keep separated. Sprinkle cabbage with 1/2 t sugar. Add mayonnaise and carrots. Sprinkle with vinegar. Add salt and pepper to taste.

Flour Tortillas

4 cups flour
2 T baking powder
4 T shortening
1 1/2 t salt
11/2 cups warm/hot water

Combine dry ingredients. Cut shortening into dry mixture. Stir in hot water. Form dough into balls (small for small tortillas, larger for larger ones.) Using a well floured surface and rolling pin, roll out tortillas, rotating and flipping, until round and thin. (This may require adding more flour to the surface.) Cook in a pancake griddle to cook both sides at once. If using a frying pan, flip after about 1 minute until both sides are golden.

Note: I don't grease the pancake griddle or frying pan, but I have non-stick pans. The frying pan may require a bit of oil, but honestly I am not sure.

Waffles

1 3/4 cups flour
3 t baking powder
1/2 t salt
2 beaten egg yolks
1 3/4 cups milk
1/2 cup oil
2 stiffly beaten egg whites

Mix dry ingredients in a large bowl. Emulsify the eggs and the oil by beating together, then add milk. Add wet mixture to dry ingredients. Fold in egg white. Cook in waffle maker until they stop steaming.

Note: I have no idea why you have to beat the eggs and the oil together, but I do know that when I do, my waffles come out light and crisp. When I don't they come out soggy.